My chicken was dry-rubbed with a blend of kosher salt, black pepper, cayenne, garlic powder, onion powder and paprika. It was left over night to marinate and absorb all of the flavor of the rub. After being dredged in seasoned flour, dipped in buttermilk and dredged again, it was fried in canola oil in a cast iron skillet. It was then dipped in honey that was seasoned with "togarashi", Japanese chili flakes. Next to the chicken is a crumbled cornbread that has some of last years corn kernels in it.
The salad was made with boiled baby red potatoes, pickled celery and shallots, a sherry vinegar mayo and celery leaves. It was served chilled.